MSG Facts: Everything About Monosodium Glutamate

Monosodium glutamate, or MSG, provides the benefit of umami (savory) taste. For 100 years, MSG has been used to safely enhance the savory taste of food.
Monosodium glutamate is the sodium salt of glutamic acid, one of the most abundant amino acids in the diet that occurs naturally in protein-containing
foods such as meat, vegetables, and dairy products.

You may have heard things about MSG - and not all good - but what if MSG is misunderstood? Take a tasteful journey through the history and science of
monosodium glutamate and learn why MSG is not only a safe source of tastiness, but the purest form of umami.

Since its discovery in 1908, monosodium glutamate (MSG) has been used safely and effectively to enhance the taste of foods. The extensive scientific research on glutamate, umami and monosodium glutamate has been reviewed by scientists and regulators worldwide. The U.S. Food & Drug Administration and regulatory agencies around the world have concluded that monosodium glutamate (MSG) is safe for everyone. Glutamate seasoning is the simplest, purest way to add umami to food.